How to cook koayu kanroni 〜Miki’s Kitchen〜 скачать в хорошем качестве

How to cook koayu kanroni 〜Miki’s Kitchen〜

#washoku #japanesefoods #sweetfish Kanroni is one of the Japanese cooking methods which is boiled and seasoned with sweet sauce. Those small fish such as koayu are good for kanroni. The dish goes very well with rice! 0:31 start cooking 4:31 tasting ~ Ingredients for 4 servings ~ 250g of koayu (small sweet fish) 4 Tbsps of zarame (or sugar) 6 Tbsps of sake 4 Tbsps of mirin 4 Tbsps of soy sauce Sanshou powder ~Directions~ 1. Add zarame, sake, mirin and soy sauce in a pot. 2. Heat the pot on medium heat. When it comes to boil, add koayu in it. 3. When the scum comes out, skim the scum. 4. Keep boiling the liquid until half of the liquid has evaporated. 5. After 10minutes, sprinkle a little of sanshou or Japanese pepper in the pot. 6. Cover the pot with aluminum foil and keep simmering until the liquid becomes thick. You can see other sweetfish recipes. How to make sweetfish tenpura    • How to cook koayu tenpura〜Miki’s Kitchen〜   How to make sweetfish karaage    • How to cook koayu karaage 〜Miki’s Kitchen〜   How to make sweetfish nenbanzuke    • How to cook koayu-nanbanzuke 〜Miki’s Kitchen〜   If you want to cook with me, come to my kitchen in Osaka! Check out my homepage: https://www.mikiskitchen.net/ follow me on Instagram:   / miki.sekido  .